4 leg shanks
1 can tomato paste
1/2 c chicken broth
1tsp basil
salt, pepper, garlic powder to taste
splash of bourbon
Put everything in a crockpot on low and cook until the lamb is tender and falls off the bones.
Check after a couple hours and stir the sauce together. This is a favorite dish; the tomato mellows from the meat juices and is dark and rich.
Serve over rice. If you like, add a chopped onion to the recipe.
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